Chef Nishant from Dusit Devarana Interview

| December 11, 2015
Executive Chef Nishant Choubey recently held a 3-day pop up dinner event at award-winning Indian fine dining restaurant Indus on Sukhumvit 26. We spoke with the New Delhi based chef to learn more about his experience cooking at the event in Bangkok.What was your journey like becoming a chef?

I would say it is not easy. I have gone through real hardship with a lot of ups and downs but I never gave up to achieve what I am today. It’s challenging yet satisfying because I had to be focused with the confidence that I would excel someday. I have always embraced each opportunity that came my way and learnt a lot in the process.

Who is the one person most influential to your career choice and why?

I never had any god father as such in the industry. I have followed chefs like Thomas Kellar, Chef Ferran Andria, and Chef Ross Burden.

Which restaurant would you like to dine in but haven’t had a chance to yet and why?

I would like to dine at Nobu, New York and Above 11, Bangkok. Last to last year when I was there I dined at Per Se by Chef Thomas Kellar which is an everlasting memory. It gave me a new kick to experiment more to achieve excellence.

What did you gain from the pop up dinner that would not be possible in your own restaurant?

First and foremost I came out of my comfort zone and did what I am best at in a different platform and environment. It gave me the opportunity to work with a new set of skills with different culture and style of working. I would also like to mention that the clientele was very different to what I cater to my own restaurant. It’s always a proud moment for a chef of one country to go overseas and represent his expertise and tradition.

What other type of cuisine do you like to cook and why?

I like to cook Peruvian and Nordic cuisine because I feel that it will be a trend setter. Both the cuisines calls for fresh ingredients with a hint of spice.

Where do you see yourself in 5 years?

Seeing the trend and hopefully if all goes well and luck has it my way, I would someday would be own a restaurant that would be in the top restaurants of the world.

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About the Author:

Current: Editor of, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)
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